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Multi Kulti Kitchen: Bulgaria

Photos: Casey Angelova

After we presented the culture and cuisine of countries and communities in Asia, Africa, North and South America, it’s time to invite you to a Bulgarian table on 9 December 2012 in betahaus, Sofia. We begin with an interesting presentation by Iglika Mishkova, ethnologist and curator of the National Ethnographic Museum. Then we’ll have a toast with mulled wine, eat delicious food and have a chat. Buy gifts from the small Christmas bazaar, while the kids have fun in the survachka workshop.

Recipes

Festive Bread

1 kg flour
2 eggs
7 g dry yeast (1 packet)
200 ml lukewarm water
a pinch of salt
1 tsp sugar
2-3 tbs cooking oil
300 ml lukewarm milk
1 packet of butter

Crush the yeast in 100 ml milk and add a tsp of sugar. Pour flour until you have a slurry. Leave it in a warm place until it doubles in size. Sift the flour and shape a hole in the middle. Add a pich of salt, 1 egg and 1 egg white. Pour the yeast, the rest of the lukewarm milk and the cold water. Кnead until bubbles appear on the dough. Separate into three equal parts. Roll a crust (rectangular) with a diameter of 25 cm with each part. Take the first crust, spread butter on it, put the second one on top of it, and also spread butter on it. Finally put the third one on top, and also spread with butter. Twist them to make a roll. Then cut into 8 equal pieces and arrange them in the baking dish. Leave the bread to rise in a warm place until it doubles its size. Coat the top with a beaten yolk and 2-3 drops of oil. Bake for about 1 hour in a preheated oven at 190 degrees. When ready sprikle with cold water and wrap it in a towel.

Peppers with Beans

2 1/2 cups beans
1/2 cup oil
10-12 dried red peppers
2 oninios
1 tsp paprika mint
salt to taste

Boil beans until ready, then percolate and grind. Soak the peppers, cleaned of stems and seeds, in warm water to soften. Stew the finely chopped onions and paprika in the oil. Pour them on the beans. Mix with mint and salt and fill the peppers with the mix. Arrange in a baking dish and bake for 20 minutes.

Oshav

100 g dried apricots
200 g dried plums
100 g dried pears
100 g dried apples
100 g honey
1/4 lemon
cinnamon

Place the dried fruits in a pot. Pour 500 ml of water. Add the honey and boil on a heated stove. Let it boil for 15 minutes, then take it off the stove. Wash the lemon carefully. Cut two slices at the widest part of of the lemon. Sprinkle with cinnamon. Put them in the oshav and put the lid on. Leave it for 30 min.